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What is your "Claim to Fame" cook?

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Comments

  • thetrimthetrim Posts: 1,085
    Duck - Spatchcocked w potatoes and onions frying in duck fat underneath.  All washed down with a German Warsteiner
    image
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    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14
    Tampa Bay, FL
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  • CPARKTXCPARKTX Posts: 1,047
    @jfm0830 -- Wow that looks good.  What is a Cowboy Ribeye and how did you prepare and cook that? 
    LBGE & SBGE.  Central Texas.  
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  • Little StevenLittle Steven Posts: 27,320
    Try the Bomba yet Mike?

    Steve 

    Caledon, ON

     

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  • SmokeyPittSmokeyPitt Posts: 6,538
    CPARKTX said:
    @jfm0830 -- Wow that looks good.  What is a Cowboy Ribeye and how did you prepare and cook that? 
    I happened to have this bookmarked ;).  As far as I can tell a cowboy ribeye is just a large bone-in ribeye.  It could be confused with a small rib roast :).



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • henapplehenapple Posts: 14,416
    edited June 2013



    It cannot be denied that I prolly make the best Memphis style ribs and Texas style brisket north of Bayonne, NJ!

    But can you make Alamo Style Pork Chops?   :D

    Ooooh. .. Burn.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Mama RoneckMama Roneck Posts: 356



    Why would a rental car agency have their own style of pork chops?

    Okay... that's actually mildly amusing.

    New forum upgrade: "mildly amusing" emoticon.
    Mamaroneck
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  • Village IdiotVillage Idiot Posts: 6,951
    OK, Mama.  Here is your "mildly amusing" emoticon.  image


    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • BOWHUNRBOWHUNR Posts: 1,447
    Try the Bomba yet Mike?
    Nope, we went out for dinner last night.  But you you bet I'll be trying it tonight!!

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
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  • KetchKetch Posts: 4
    For me, a newb for sure,(and so I have more on the wish list than I have cooked yet), the two best so far have been the ribs (Car Wash Mike's way), and spatchcocked chickens with lemon marinade.  Outstanding.  Sorry no pics.  Nothing but bones left.
    Gettin' a little better everyday
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  • jfm0830jfm0830 Posts: 962
    edited June 2013
    @SmokeyPitt thanks for posting that link, I was dreading having to go back through my old posts to turn up that link. Glad you had it handy, thanks again!

    @CPARKTX The butcher shop I get it at calls that cut a Cowboy Ribeye and that was also the name of  the recipe (no doubt named after that cut). The meat was an approximately 2 pound, 2" thick bone-in ribeye. This butcher shop had it in USDA Prime Grade too. This is not an everyday meal by any means, bit if you really want to impress someone, this is the way to do it. It was amazing on my gas grill, but even better off the Egg. This is also what I make for myself on my birthday. My wife gives me money to make anything I want and this is what I get.
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
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  • Carolina QCarolina Q Posts: 8,359
    I can't compete with cazzy's pie, but I guess I'd have to say PIZZA! :D

    image
    Michael 
    Central Connecticut 

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  • Little StevenLittle Steven Posts: 27,320
    I can't compete with cazzy's pie, but I guess I'd have to say PIZZA! :D

    image

    You are right!

    Steve 

    Caledon, ON

     

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  • cazzycazzy Posts: 7,918

    I can't compete with cazzy's pie, but I guess I'd have to say PIZZA! :D

    image
    Looks great...but why don't I see any bark on any of them pies?
    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
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    Just a hack that makes some $hitty BBQ...
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  • JRWhiteeJRWhitee Posts: 2,618
    cazzy said:
    I can't compete with cazzy's pie, but I guess I'd have to say PIZZA! :D

    image
    Looks great...but why don't I see any bark on any of them pies?
    What no cajun pizza?
                                                                        
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    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • beteezbeteez Posts: 367
    Rib roast
    image.jpg 1.4M
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  • thetrimthetrim Posts: 1,085
    jfm0830 said:
    Cowboy Ribeyes.  Anytime I have made them people have said they are the best steaks they have ever had. A large amount of the credit goes to the great cut of meat and a great recipe and I just try not to screw things up.

    image

    You've had some amazing posts of your cooks, but I remember this one and think it was my favorite of yours.


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    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14
    Tampa Bay, FL
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  • flynnbobflynnbob Posts: 617
    Everything I make is good but my pork butt and chicken ROCK. imageimage

    Milton, GA.
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  • flynnbobflynnbob Posts: 617
    That chicken looks a lot better than mine - Did you cook it indirect or just ribs down?
    Milton, GA.
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  • hapsterhapster Posts: 6,912
    This is a prime cowboy cut, or as the meat guys refer to it, the tomahawk... this one was about 2-1/2lbs

    As far as a "claim to fame" cook, not sure that I really have one


    image
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  • WalrusBBQWalrusBBQ Posts: 151
    I can't compete with cazzy's pie, but I guess I'd have to say PIZZA! :D

    image
    That NY style looks unbelievable!
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    Beers & BBQ

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  • henapplehenapple Posts: 14,416
    The family loved the stuffed boneless chicken thighs but my favorites both came from ci. The frickin chicken and gravy was really good but probably my pride and joy was the Cochon de lait po boys I cooked Saturday. I would serve it to Bobby Flay. Try it.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • TarHeelBBQTarHeelBBQ Posts: 317
    Prime Rib is probably the best thing I have cooked. I just don't cook it very often.
    image.jpg 259.8K
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  • JRWhiteeJRWhitee Posts: 2,618
    Looks great TarHeel my favorite as well.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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